Bushra Griffith
Roquefort is a blue cheese made from sheep's milk and aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. It is known for its distinctive blue veins and robust flavour, and has been made using traditional methods for centuries. The process of making Roquefort involves blending milk with a mixture of culture, penicillium roqueforti and rennet, which curdles the milk and fosters the growth of blue mould. The cheese is then pierced with needles to allow oxygen to reach the interior and encourage the growth of the mould. The longer the cheese is aged, the more the mould develops, creating a sharper taste and darker veins.
How is Roquefort Blue Cheese Made?
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk |
| Breed of Sheep | Lacaune |
| Diet of Sheep | Local area fodder or grass |
| Milk Type | Raw, unpasteurized, unfiltered, not heated over 93°F |
| Additives | Penicillium Roqueforti, Rennet, Culture |
| Aging Location | Natural caves of Mont Combalou in Roquefort-sur-Soulzon, France |
| Aging Time | 20 days |
| Texture | Crumbly |
| Taste | Tangy, salty, sharp, creamy, nutty, earthy, sweet, caramel-like |
| Aroma | Pungent, salty, earthy, smoky |
| Pairings | Honey, zesty apples, vegetables, meat, sweet and fruity wines |
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What You'll Learn
Milk from Lacaune sheep
The Lacaune sheep are native to the Occitanie region of France, where they graze on limestone-rich pastures. The breed is known for producing milk with a sturdy character, rounded flavours, and a high yield. The milk's unique composition and terroir give Roquefort its characteristic taste.
After the sheep are milked, the rennet must be added to the milk within the first 48 hours. The milk is then blended with a mixture of culture, penicillium roqueforti, and rennet. This mixture curdles the milk and triggers the growth of blue mould from the centre of the cheese. Once firm, the curd is milled and shaped by moulds, which are left to drain in storage.
A brine of salt is then applied by hand to prevent excessive mould growth on the rind. The brined cheese is then pierced with steel needles, allowing the blue veins to develop and breathe. The cheese is then aged in the natural caves of Mont Combalou in Roquefort-sur-Soulzon, where it absorbs filtered moisture and flavours. The longer the cheese is aged, the more the mould develops, resulting in darker paste and more pronounced veins.
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Fermentation with Penicillium Roqueforti
Roquefort, a classic French blue cheese, is made from the milk of the Lacaune breed of sheep. The milk is heated and poured into closed vats, then blended with a mixture of culture, penicillium roqueforti and rennet. This process curdles the milk, and the yeast triggers the fostering of blue mould from the centre of the cheese.
Penicillium roqueforti is a specific type of mould that is used to ferment the milk during the production of Roquefort cheese. It is the key ingredient that gives the cheese its distinctive blue veins and strong flavour. The mould is found naturally in the caves of Roquefort-sur-Soulzon, where the cheese is traditionally aged. In the early days of cheesemaking, bread was left in these caves to generate mould, which was then dried and turned into a powder that was added to the cheese.
Today, the mould is introduced in a different way, but it is still essential to the cheesemaking process. The milk used must be unpasteurised, unfiltered, and not heated over 93°F (33.8°C). The diet of the sheep must consist of local area fodder or grass, making up at least 75% of their feed. The rennet must be added to the milk within the first 48 hours after the sheep are milked.
After the milk is blended with the culture, mould, and rennet, it is left to curdle. Once firm, the curd is milled and shaped into moulds, which are left to drain. A brine of salt is then applied by hand, which prevents excessive mould growth on the rind. The cheese is then pierced with steel needles, allowing the blue veins to develop and breathe. The piercing of the cheese with needles also introduces air to the interior, encouraging the growth of the mould.
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Piercing with needles to add oxygen
The needling process serves a specific purpose in the development of blue cheese. By piercing the cheese with needles, oxygen is introduced into the interior of the cheese, creating an environment conducive to the growth of the Penicillium Roqueforti mold. This mold is responsible for the characteristic blue-green veining found in Roquefort and other blue cheeses.
The timing of the needling process is essential. The cheese must be properly aged before needling to ensure the mold has time to develop and form the veins. The needling process itself is carefully controlled to ensure the correct amount of oxygen reaches the interior of the cheese. Too much oxygen can cause excessive mold growth, while too little can result in inadequate vein formation.
The needles used in this process are typically made of stainless steel, ensuring they are strong enough to penetrate the firm cheese without breaking. The size and spacing of the holes created by the needles are also important. The holes must be large enough to allow adequate airflow but not so large that they cause the cheese to crumble or lose its shape.
Overall, the piercing with needles to add oxygen is a delicate and precise step in the creation of Roquefort blue cheese. It requires a careful balance of timing, technique, and knowledge of the cheese-making process to ensure the desired outcome of distinct blue veins and a rich, complex flavor.
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Aging in the Combalou caves
The ageing process of Roquefort cheese is what gives it its distinctive flavour and appearance. Roquefort is aged in the natural Combalou caves in Roquefort-sur-Soulzon, in the south of France. The caves are made of limestone and provide the perfect environment for the cheese to mature, with the right temperature and humidity levels. The cheese is aged on wooden shelves, where it is left to ripen for several weeks or even months, depending on the desired maturity.
The caves provide the ideal conditions for the growth of the blue mould, Penicillium roqueforti, which is essential to the character of the cheese. This mould is native to the caves and is introduced to the cheese at the beginning of the cheesemaking process. As the cheese ages, it is pierced with holes, allowing air to reach the interior and encouraging the growth of the mould. This is what creates the distinctive blue-green veins that run through the cheese.
The ageing process also affects the flavour of the cheese. The longer the cheese is aged, the more the mould develops, and the more veins form. This gives the cheese a sharper, tangier flavour. The mould also imparts a distinctive earthy, nutty flavour to the cheese, with subtle hints of sweetness and caramel.
The unique environment of the Combalou caves is crucial to the character of Roquefort cheese. The caves provide the perfect temperature and humidity for the growth of the mould, and the limestone cliffs filter the air, creating the ideal environment for the cheese to mature. The process of ageing the cheese in these natural caves has been practised for centuries and is protected by law, with only cheeses aged in these caves permitted to bear the name Roquefort.
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Strict production criteria
The process of making the cheese begins with the addition of Penicillium roqueforti, a specific type of mould, to the milk. This mould is what gives Roquefort its distinctive blue veins and unique flavour. To encourage mould growth, the cheese is then pierced with stainless steel needles, allowing oxygen to reach the interior.
The cheese is then aged in the natural Combalou caves of Roquefort-sur-Soulzon in southern France. The caves provide the ideal environment for the cheese to absorb filtered moisture and develop its characteristic flavour and fragrance. The whole process of maturation, cutting, packaging, and refrigeration must take place within the commune of Roquefort-sur-Soulzon.
In terms of additives, the salting process must be performed using dry salt, and no artificial flavours or preservatives are permitted. The final product is a creamy, tangy, and slightly moist cheese with blue veins, a characteristic fragrance, and a sharp, salty taste.
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Frequently asked questions
Roquefort blue cheese is made from the milk of the Lacaune breed of sheep.
Roquefort blue cheese is made in Roquefort-sur-Soulzon, a small village in southern France.
Roquefort blue cheese is made by blending milk with a mixture of culture, penicillium roqueforti and rennet. This curdles the milk and triggers the growth of blue mould from the centre of the cheese. Once firm, the curd is milled and shaped by moulds, then pierced with steel needles to allow the blue veins to develop and breathe.
Roquefort blue cheese is known for its sharp, tangy, salty and spicy flavour. It is also described as having earthy, nutty and caramel-like undertones.
